El sabor de la Ciudad de México – Taqueria la Candelaria Opens in Richardson


Red Salsa, Habanero Avocado Sauce, Serrano, Cilantro, Onion and Limes

Red Salsa, Habanero Avocado Sauce, Serrano, Cilantro, Onion and Limes

It has been about twelve years since I have seen this combination of ingredients before me. Twelve long years. Recently a taqueria opened up down the block … Taqueria la Candelaria is the first authentic taco joint I have been to in the Far North Dallas/Richardson area. Heck, the last time I went to any taqueria was back in the late ’90’s early 2000’s when on business to Edinburg, Texas, down in the Rio Grand Valley.

This is no Tex-Mex taco house, no sir …. this is the real deal.

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a gift for your mouth from deep in the south

Home Made Bread

Home Made Bread

What’s better than sliced bread? Home made bread, sliced and buttered. Anything better than that? Yep, toasted pimento cheese sandwiches.

Pimento (or pimiento) cheese, however you spell it, is one of those things that transports me straight back to my youth. Kind of like peanut butter and brown sugar sandwiches. They could be found at all levels of society. Finger sandwiches at the tea room or country club, or part of a hearty sack lunch for the steel worker or elementary school kid. Continue reading

sunday breakfast – polenta and eggs


Polenta and Egg Breakfast

Polenta and Egg Breakfast

I was talking with photographer friend Jeff Spirer the other day. He usually comes up with interesting food ideas, often dishes I have never tried before. He mentioned that he made a spin off of shrimp and grits that night. Basically he married Chef Paul Prudhomme’s Shrimp Diane recipe with good old fashioned creamy grits and Parmesan cheese. I’m going to have to give this a try.

Somewhere along the way polenta was mentioned which led to me looking it up and then picking up a bag from the grocery. That night I made a cup of the polenta to just get the feel for it. I liked it and got the feeling that I would be able to make good use of it in future meals.

Having grown up in the South this was the first time polenta ever hit my plate but it was not an altogether unfamiliar taste or texture to me since we had grits growing up and for me grits are breakfast food. Continue reading

How to Lose Four Hours on a Rainy Day and Gear Up for the Zombie Apocalpse at the Same Time

I only had one errand to run this past Saturday, a simple one and it shouldn’t have taken thirty minutes or so to accomplish. What I needed was a pair of utilitarian pants, you know the type, rugged cloth, earth tone colors and most importantly – pockets … lots of pockets.

This type of pant is ideal for photography excursions and I had about worn out my last pair so it was off to the local Army Surplus store for me.

The Army Store, Inc.

The Army Store, Inc.

If you are weak in the discipline department you may want to bring somebody along who can break your trance and drag you back home after you have wandered the isles for several hours. Zombies Click Here for More

17 March 2012 – St. Patrick’s Day Sandwich

If you are thinking this post is going to be about some monstrosity of a mustard infused corned beef, cabbage and potato sandwich with green bread – you would be wrong. It is not that I am opposed to something like that …. maybe not the green bread, it is just that I didn’t have those ingredients this St. Patrick’s Day. Since we are on the subject of this day here is a link that will tell you all you need to know about the meaning of the day, its origin and what it has evolved into. Happy St. Patrick’s Day

Okay so this does happen to be about a sandwich that I just happened to make on St.Patrick’s Day. Many times making a sandwich is a pretty mundane exercise that we go through in order to quickly knock down that hunger that has been building. I didn’t want to just slap some meat, cheese and perhaps a  vegetable or two together between some bread and call it a day. I wanted to make, create, build or assemble something outstanding. I wanted to make something that looked almost too good to eat. I wanted to be a sandwich engineer or perhaps sandwich artist.

I started reading up on various sandwiches and comparing the ingredients to what I had on hand. Turns out that we had exactly what was needed to make that classical BLT (Bacon, Lettuce and Tomato) Sandwich plus a little something extra. Food historian John Mariani claimed the BLT was the second most popular sandwich in the United States residing just behind the ham sandwich and in 2008 a poll reveled that the BLT was the most popular sandwich in  the United Kingdom.

Okay so BLT it is and here is what goes in the classic version –

  • Bread
  • Bacon
  • Lettuce
  • Tomato
  • Mayonnaise

That’s it – simple is good. Depending on the quality of ingredients you use this sandwich can go from ordinary to extraordinary.

We had some good bread to take advantage of. An artisan sour dough loaf that had some nice texture and would become very flavorful once buttered and toasted. It is an investment in flavor when you buy fresh baked breads. They don’t keep as long as the preservative loaded Wonder Bread types but you will finish it before it goes bad because it is just so darned good. Continue reading

15 March 2012 – Lupo-Lobo Chicken Fried Steak

Well, how long has it been? Long enough for me to know I have neglected my duties here. I bet it has been six months or so since the last post. My apologies are extended.

About a year ago I posted here with some historical information regarding one of my favorite all time meals – Chicken Fried Steak. Some may call it country fried steak or pan fried steak but for me it is Chicken Fried Steak. It was called that when my Mom first put one before my face many many moons ago and I will call it that until my last days. You can call it delicious.

So today I had the honor of cooking this wonderful Texas classic for my wonderful Texas parents. On my last post I didn’t provide a recipe or go into the details of the preparation. I am going to make up for that today. Continue reading